oven roasted potatoes and parsnips with curry

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luv thos parsnips!

 

 

 

* Exported from MasterCook *

 

Oven Roasted Potatoes and Parsnips with Curry

 

Recipe By :Kathleen Sloan-McIntosh

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

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5 large baking potatoes -- scrubbed

5 large parsnips -- peeled

6 large shallots -- peeled

1 whole head garlic -- cloves separated

1/4 cup extra virgin olive oil

2 tablespoons curry powder -- or to taste

Freshly ground pepper

 

Preheat the oven to 400F. Have ready a large roasting pan. Cut the potatoes and

parsnips into evenly sized chunks. Place them in a large mixing bowl with the

whole shallots and separated (but unpeeled) garlic cloves. Add the olive oil,

curry powder and pepper and toss well to coat vegetables. Transfer the

vegetables to the pan and roast for about 45 to 60 minutes, tossing and stirring

the vegetables around occasionally until they are cooked through and the

potatoes and parsnips are crusty and golden brown. Serve hot. Makes 6 to 8

servings

 

BOOK : Great Potatoes

BY : Kathleen Sloan-Mcintosh

 

Who doesn't like potatoes? A culinary icon the potato is presented here in

seasonal, classic, international, well-dressed, and exotic recipes. 212 pp.

$25.00.

 

Source:

" Great Potatoes: A Cook's Guide to Over 150 Delicious Recipes "

Copyright:

" Paperback 2002 Viking ISBN 0670043486 "

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Per Serving (excluding unknown items): 275 Calories; 8g Fat (23.6% calories from

fat); 5g Protein; 50g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 24mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0